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Thursday, February 24, 2011

Linguini with Sardines, Fennel, Onion and Lemon - Those Are Some BIG Anchovies?!

Can I tell you something I did today?

I went through the whole process of making this dish...the entire time thinking I was using ANCHOVIES.

When I opened the SARDINE can (clear as day mind you along the side and top of the tin in BIG BOLD LETTERS) I said to myself...

"Hmmm? These anchovies seem unusually large? Oh well." and on I went...

I chopped an anchovy a sardine up and added it to olive oil, garlic and red pepper flakes simmering away in a pan on the stove...

I made sure to press the anchovy sardine pieces into the oil with the back of a spoon so the fish would all but dissolve into the oil... thus infusing the oil with just a subtle hint of that anchovy sardine flavor.

Then I added some thinly sliced fennel, onion and just about eight cherry tomatoes...

I added a splash of white wine and cooked down the entire sauce for 12-15 minutes...

I cut up crustless French bread and flat leaf parsley...and made some buttered breadcrumbs.

Ha... this sounds great nonetheless. Trust me, I've done things like that before too... I once even proceeded with a recipe that required escarole, and for some reason then whole time I was using endive. Totally not the same, but like yours, my dish came out pretty good anyway!

I'd love to have a plate of that. It really looks gorgeous. I, by the way, love sardines and anchovies. I sneak them into a lot of the sauces I make. I hope you are having a great day. Blessings...Mary

Been there, done that. I mean doing one thing convinced I am doing something else. What I haven't done though is make this sauce. It really is mouthwatering and will surely be a success, whether with anchovies or sardines.